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Selling to Restaurants



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By Janet Bachmann

Published: 2004

Updated: 2004

© NCAT

IP255

16 pages


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Introduction

Upscale restaurants serving locally-grown produce are in the headlines nationwide. Growing for this market is both lucrative and demanding. Profiles of growers from around the country illustrate successful strategies and points to remember when working with chefs.

Table of Contents

Introduction
Chef Holds Farmer in High Esteem
Related ATTRA Publications
NALO Farms: Servicing High-end Restaurants
Greentree Naturals: Diversity and Cooperation
Organic Beef and Lamb at the White Dog Cafe
All-Ozark Meals
Summary
References
Further Resources

Note: Digital downloads are in full color. Printed, mailed copies are only available in black & white.

 

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This page was last updated on: July 21, 2015